These Heart-Shaped Brownies are the ultimate Valentine’s Day showstopper. They aren’t just your average brownie; they are a decadent three-layer masterpiece. You start with a dense, Dutch-process cocoa base, top it with a silky cheesecake layer, and finish with a vibrant, handmade raspberry swirl. Using a heart-shaped cutter makes them feel intentional and artisanal, while the chilling time ensures every bite is perfectly set and fudgy.
Prep Time: 25 min | Cook Time: 35 min | Chilling: 2 hrs
Key Ingredients
The Tangy Raspberry Swirl
- Raspberries: 1 cup (Fresh or thawed frozen).
- Sweetener: 1 tbsp granulated sugar and 1 tsp vanilla extract.
The Creamy Cheesecake Layer
- Base: 8 oz cream cheese (Room temperature is vital for no lumps!).
- Mix-ins: ⅓ cup granulated sugar, 1 large egg, and ½ tsp vanilla extract.
The Fudgy Brownie Base
- Dry: 1 cup all-purpose flour, ¾ cup Dutch-process cocoa (sifted), and ¼ tsp salt.
- Wet: ¾ cup + 2 tbsp coconut oil (refined) or neutral oil, 1 ½ cups granulated sugar, 1 tbsp vanilla, and 3 large eggs.
Step-by-Step Instructions
- Reduce the Raspberry Sauce: Simmer raspberries, 1 tbsp sugar, and vanilla in a saucepan for 5–8 minutes.Pro Tip: Strain the sauce through a fine-mesh sieve to remove seeds for a professional, smooth finish.
- Prep the Cheesecake: Beat the room-temperature cream cheese and ⅓ cup sugar until smooth. Whisk in the egg and vanilla until just creamy.
- Mix the Brownie Batter: Whisk dry ingredients in one bowl. In a separate large bowl, combine oil, sugar, and vanilla, then add eggs one by one. Fold the dry ingredients into the wet until just combined.
- Layer and Swirl: Spread the brownie batter into a lined 8×8 pan. Pour the cheesecake mixture over the top. Drop spoonfuls of raspberry sauce onto the cheesecake and use a skewer or toothpick to create elegant swirls.
- Bake: Bake at 350°F for 30–35 minutes.
- Chill & Cut: This is the hard part—let them cool completely, then refrigerate for at least 2 hours. Once chilled, use a heart-shaped cookie cutter to press out 9 beautiful hearts.
Tips & Tricks for Success
- The Clean Cut: For the cleanest edges, wipe your cookie cutter with a warm, damp cloth between every single cut.
- Room Temperature Ingredients: Ensure your cream cheese and eggs are not cold. Cold cream cheese will result in “polka dots” of unmixed cheese in your topping rather than a smooth layer.
- Don’t Waste the Scraps: The “edges” left over after cutting out the hearts are perfect for crumbling over vanilla ice cream or snacking on while you wait for the party to start!
Storage & Serving
- Fridge: Because of the cheesecake layer, these must be stored in the refrigerator. They will stay fresh in an airtight container for up to 5 days.
- Serving: Serve chilled or let them sit at room temperature for 15 minutes before eating to soften the brownie base slightly.
Nutrition Information (Per Heart)
| Serving Size | Calories | Carbohydrates | Protein | Fat |
| 1 heart | 421 kcal | 44g | 5g | 26g |
